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Anthonero Rose 2024 - Lipsi Winery
Lipsi Winery

ANTHONERO ROSE 2024 - LIPSI WINERY

  Greece / Lipsi
€16.00
€13.90
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ADD TO CART At your doorstep in 1 - 3 days

Smells like flowers, as its name implies!

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Why do we love it?

Anthónero from Lipsi Winery is a rosé wine that smells like flowers—just as its name suggests ("Anthónero" in Greek means flower water). The Fokiano grape has arguably become the ultimate hit among salmon-pink, rose-scented wines, putting the islands firmly in the game!

The fairytale island of the Dodecanese has had its own gem since 2013: Lipsi Winery. Behind this venture are Manolis Vavoulas and Nikos Gryllis, who passionately craft wines from both local and international grape varieties. Their pride and joy is Fokiano. Having already recognized its potential, they produce it in many different winemaking styles.

Anthónero is the rosé expression of Fokiano. The wine ferments at low temperatures to enhance the aromatic profile of the variety. Its delicate color and elegant, floral character make Anthónero simply irresistible.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Anthonero Lipsi Winery has medium salmon color and delicate nose, full of aromas of rose, strawberry, cherry, peach, bergamot, and citron.

In the mouth, it has a medium body, discreet acidity, and a slightly oily texture. Strawberry, white cherry, quince, orange, Turkish delight, bergamot, and raspberry fill-up the mouth with every sip.

Technical stuff
Color Rose
Type Dry
Year 2024
Alcohol 13%
Origin Lipsi, Greece
Variety Assyrtiko, Athiri, Fokiano
Aromas Rose, strawberry, cherry, peach, citron, white cherry, quince, orange, Turkish delight, bergamot, raspberry.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

ANTHONERO ROSE 2024 - LIPSI WINERY

PAIR IT

with sushi, spicy Asian cuisine dishes and fresh salads with fruits.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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